Easy Grilled Mushrooms

Grilled mushrooms can be a perfect topping for burgers, steaks, chicken, or an ingredient on a kabob! Or, serve up a batch as the perfect tasty side dish. Either way, push aside any worries and follow the Easy Grilled Mushroom recipe below for a mouth-watering batch.

Which Mushrooms?

Button style mushrooms are perfect for this recipe and for kabobs etc. The trick is to make sure that the mushrooms are all about the same size. This allows for even cooking. That being said, find the type you enjoy, buy them, rinse, remove any dirt particles, and pat dry with a paper towel. For me, portobello mushrooms, are best suited for grilling as a main dish such as a portabella burger or stuffed portabella.

You can grill directly on grill grates but I prefer using a grilling basket such as the BBQ Dragon Rolling Grill Basket! Of course, you can also grill using wooden or metal skewers. And, you can halve the mushrooms if they are big… or if you just feel like it.

Easy Grilled Mushrooms
The sky is the limit! – This recipe is for hearty – steak associated flavor. But feel free to try things out. You can use red wine, mustard-based sauces, your favorite seasonings and more.


  • 1 pound button mushrooms rinsed, cleaned
  • 2 teaspoons olive oil
  • 2 tablespoons butter
  • 1 tablespoon steak sauce
  • 2 teaspoons minced garlic
  • chopped parsley


  • Preheat your grill – get the charcoal and other items to grill ready. Place the clean and dry mushrooms in a bowl. Combine the remaining ingredients except for parsley in a saucepan. Heat slightly and double as needed depending on the size of your mushrooms. Pour the mixture over the mushrooms and stir to evenly coat then place them in the BBQ Dragon Rolling Grill Basket. Cooking time could range anywhere from five to ten minutes depending on your temps. Sprinkle with parsley before serving. You can also toss some sliced onions in the grilling basket for a tasty addition.

Author Bio: Kent Whitaker, also known as “The Deck Chef,” is an award-winning culinary writer and cookbook author. He’s also penned Young Reader, NASCAR and History titles. The former winner of the Emeril Live Food Network Barbecue Contest also covers football, motorsports, and bass fishing. Kent currently lives in East Tennessee with his wife, son, and a couple of dogs that love when he fires up the smoker or grill. You can reach out to Kent at www.thedeckchef.com, Facebook, Instagram, and Twitter.

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